Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon Recipe

Introduction

This Spicy Maple Roasted Butternut Squash & Brussels Sprouts dish combines sweet, spicy, and savory flavors for a delicious fall side. Crispy bacon, dried cranberries, and toasted pecans add texture and depth, making it a perfect accompaniment to any meal.

Ingredients

• 1 pound brussels sprouts, stems and outer leaves removed and halved
• 4 cups cubed butternut squash
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper
• ½ teaspoon cinnamon
• ⅛ teaspoon ground cloves or allspice
• Freshly ground salt and pepper
• 4-5 oz uncooked bacon
• ⅓ cup dried cranberries
• ½ cup toasted pecan halves, chopped
• ⅓ cup gorgonzola, blue cheese, or goat cheese crumbles

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Line a large baking sheet or two smaller ones with parchment paper. Spread the brussels sprouts and butternut squash on the sheets, making sure not to overcrowd so the vegetables roast instead of steam. Use two pans if needed and plan to rotate halfway through baking.
2. Step 2: In a small bowl, mix together olive oil, maple syrup, garlic powder, cayenne pepper, cinnamon, and cloves until combined. Pour this mixture over the brussels sprouts and butternut squash. Season generously with salt and freshly ground pepper. Toss with clean hands to coat evenly, then spread out on the baking sheet.
3. Step 3: Roast in the oven for 15 minutes. Flip the vegetables and roast for an additional 15 minutes until the brussels sprouts develop a slight golden brown and the squash is fork tender.
4. Step 4: While the vegetables roast, cook the bacon according to package instructions until crispy. You will need about 4-5 ounces or roughly 4-6 slices.
5. Step 5: Drain the cooked bacon on paper towels to remove excess grease. Chop the bacon into bite-sized pieces and set aside.
6. Step 6: When the vegetables are done, transfer them to a large serving bowl. Gently fold in the chopped bacon, dried cranberries, and toasted pecans. Garnish with your choice of cheese crumbles and serve warm.

Tips & Variations

• For extra crispiness, spread the vegetables in a single layer without touching. Using two baking sheets prevents overcrowding.
• Swap dried cranberries for dried cherries or raisins for a different flavor profile.
• If you prefer a milder spice, reduce or omit the cayenne pepper.
• Try swapping the bacon for pancetta or turkey bacon for a different twist.
• To keep this dish vegetarian, omit the bacon and add extra toasted pecans or walnuts.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to maintain crispness. Avoid microwaving to keep textures intact. Bacon is best added fresh before serving when reheating leftovers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can cube the butternut squash and trim the brussels sprouts a day in advance and refrigerate them. However, for best flavor and texture, roast them just before serving.

What cheese works best for this recipe?

Gorgonzola, blue cheese, or goat cheese crumbles all complement the sweet and spicy flavors well. Choose your favorite or what you have on hand.

Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon Recipe

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★★★★★

4.6 from 172 reviews

• Author: Harper
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A delightful and flavorful dish featuring spicy maple roasted butternut squash and Brussels sprouts combined with crispy bacon, dried cranberries, toasted pecans, and crumbled cheese. Perfect as a hearty side or a festive addition to any meal, this recipe balances sweet, savory, and spicy elements with a satisfying crunch and creamy finish.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 pound Brussels sprouts, stems and outer leaves removed and halved
• 4 cups cubed butternut squash

Seasoning & Dressing

• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper
• ½ teaspoon cinnamon
• ⅛ teaspoon ground cloves or allspice
• Freshly ground salt and pepper, to taste

Additional Ingredients

• 4–5 oz uncooked bacon (approximately 4–6 slices)
• ⅓ cup dried cranberries
• ½ cup toasted pecan halves, chopped
• ⅓ cup gorgonzola, blue cheese, or goat cheese crumbles (your choice)

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Instructions

1. Preheat Oven and Prepare Veggies: Preheat your oven to 425°F (220°C). Line a large baking sheet or two smaller baking sheets with parchment paper. Spread out the halved Brussels sprouts and cubed butternut squash evenly on the sheets, ensuring they are not overcrowded to allow proper roasting.
2. Mix Seasoning: In a small bowl, combine olive oil, pure maple syrup, garlic powder, cayenne pepper, cinnamon, and ground cloves or allspice. Mix well until fully blended.
3. Toss Vegetables with Seasoning: Pour the seasoning mixture over the Brussels sprouts and butternut squash. Season generously with freshly ground salt and pepper. Using clean hands, toss everything to coat evenly, then spread the veggies out evenly on the baking sheet(s).
4. Roast Vegetables: Place the baking sheet(s) in the oven and roast for 15 minutes. After 15 minutes, flip the vegetables to ensure even browning and roast for an additional 15 minutes until the Brussels sprouts develop a slight golden brown color and the butternut squash is fork-tender.
5. Cook Bacon: While the vegetables roast, cook the bacon according to package instructions until crispy. Once cooked, transfer to paper towels to drain excess grease, then chop the bacon into small pieces.
6. Combine and Serve: Remove the roasted vegetables from the oven and transfer them to a large serving bowl. Gently fold in the chopped bacon, dried cranberries, and toasted pecans. Finally, garnish with your choice of crumbled gorgonzola, blue cheese, or goat cheese before serving.

Notes

• If you don’t have ground cloves, allspice makes a great substitute and adds similar warmth.
• Using two baking sheets helps prevent steaming and ensures the vegetables roast evenly for better caramelization.
• For a vegetarian version, omit bacon and consider adding smoked paprika for a smoky flavor.
• To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
• This dish pairs wonderfully with roasted chicken or pork, or can stand alone as a festive vegetarian main if the bacon is omitted.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Keywords: spicy roasted butternut squash, brussels sprouts with bacon, maple roasted vegetables, fall side dish, maple glazed vegetables, roasted fall veggies, roasted brussels sprouts recipe